Spaghetti tacos? Of course! It doesn’t get much more kid friendly than that! When I was a child, “kid friendly” meant a smaller portion of what Mom & Dad were having. Not today though. There seems to be an entire sub culture of recipes geared at just the young (not usually just the young at heart).
Just because they are young, doesn’t mean they can’t eat healthy. Spaghetti tacos at our house feature whole wheat spaghetti, ground corn taco shells, and fresh tomato sauce. And cheese of course. Lots of cheese. Watch for a new Kid Friendly recipe every Wacky Wednesday. Same bat channel, same bat time. Or something like that.
OAE (Oh, and enjoy)
- 4 slices bread
- 4 tablespoons peanut butter
- 4 tablespoons grape jelly
Lay a slice of bread on a cutting board and roll it flat with a rolling pin or plastic drinking cup.
Spread one tablespoon peanut butter and one tablespoon jelly over 2/3 of the bread. You can also cut the crusts off if desired.
Roll it up, starting with the end spread with peanut butter/jelly, and press edges to seal.
Repeat with remaining slices of bread, peanut butter and jelly.
Slice rolls with a sharp knife into 1/2″ slices and serve.